Most meat purchased today is packaged shortly after slaughter and cutting and therefore has little or no aging. Unaged meat lacks flavor. In a DryAge cabinet (meat aging cabinet), the lactic acid present in all meat is released, which provides more flavor/umami and less acidity.
The temperature for dry-aging beef should be between 1-3°C and the humidity 65-75%. The water container at the bottom of the cabinet is filled with water, and the humidity in the cabinet is automatically controlled. The meat is weighed and hung on the included meat hooks. When the meat has shrunk by about 30%, it is ready for cooking.
A normal piece of meat can shrink by about 30% or more during cooking. Dry-aged meat does not shrink much during cooking but is more tender and flavorful. The crust becomes a bit dried out and should be trimmed off. However, it can be browned and used for a delicious sauce. The meat is cooked as desired: slow-roasted in the oven, sous vide, flame-grilled, or just a quick turn on a hot grill pan/dish.
A meat aging cabinet – why?
- Less food waste, the meat lasts longer at 1°C compared to 5°C.
- Optimal storage place for your meat - under controlled conditions
- The meat becomes more tender and flavorful
- There are many soil bacteria, etc., in a refrigerator that are not in an aging cabinet
- The UV light in the cabinet helps remove unwanted bacteria
- Eat quality meat, preferably organic instead of cheap mass-produced meat
- Try a dry-aged steak, and it will win any competition over a regular steak
Perfect for aging:
- Rib roast
- Ribeye
- Pork loin
- Chicken - gains much more flavor, and the skin is crispier
- All kinds of meat
What else can an aging cabinet be used for:
- Cheese aging
- Charcuterie
- Sausage making
- Brining meat before sous vide
- Fermentation
- Salami
- Parma ham
Recommended retail price for Witt meat aging cabinet (two sizes):
- SA6082-1BG: DKK 15,999,-
- SA60172-1BG: DKK 32,999,-
